- 1 tbsp olive oil
- 1 onion, finely chopped
- 100 g celery, finely diced
- 100 g carrots, finely diced
- 2 garlic cloves, finely chopped
- 500 g turkey thigh mince
- 300 g tagliatelle
- 350 g Italian passata
- 14 g fresh basil, washed, roughly torn, reserving a few leaves to garnish
Heat the oil in a large frying pan. Add the onion, celery and carrots and cook for 8-10 mins, stirring until softened, adding the garlic just at the end. Leave to cool slightly.
Meanwhile, preheat the oven to 200ºC, fan 180ºC, gas 6. In a bowl, mix the turkey mince* and the veg with a wooden spoon and season well. Roll into 16 even-sized balls, each about the size of a walnut. Place the balls on a baking tray and cook in the oven for 25-30 minutes until golden brown.
About 15 minutes before the end of the meatball cooking time, cook the tagliatelle in boiling water for 12 minutes, until tender. Drain.
Just before the pasta and meatballs are ready, pour the passata into a large pan and heat gently. Stir the meatballs into the sauce with the basil. Heat through and serve with the tagliatelle. Garnish with the remaining basil leaves.